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Grilled meat consumption may increase mortality in breast cancer survivors
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Breast cancer survivors with a high intake of smoked or grilled meat may face greater mortality after recovery, study data show.
“No recommendations exist for breast cancer survivors that specifically address intake of high-temperature cooked meat, including intake of grilled/barbecued and smoke meat, although, in relation to primary prevention of breast cancer incidence, it is recommended that women limit intake of processed meats and high-temperature cooked meats because of the formation of polycyclic aromatic hydrocarbons and other carcinogenic chemicals during the cooking process,” Humberto Parada, Jr., PhD, MPH, of the department of epidemiology at the University of North Carolina, Chapel Hill, and colleagues wrote. “Grilled/barbecued and smoked meat intake is a highly prevalent source of polycyclic aromatic hydrocarbons among U.S. women and has been associated with breast cancer incidence, but whether intake is related to survival after breast cancer is unknown.”
Researchers interviewed 1,508 women in Nassau and Suffolk counties on Long Island, New York, who were first diagnosed with breast cancer between Aug. 1, 1996, and July 31, 1997. At a median follow-up of 17.6 years, 1,033 women completed a follow-up questionnaire.
Parada and colleagues identified 597 deaths, 237 of which were related to breast cancer. High levels of grilled, barbecued and smoked meat intake were associated with increased risk for all-cause mortality (HR = 1.23; 95% CI, 1.03-1.46). Women who reported high intake of smoked, grilled or barbecued meat after diagnosis had an elevated all-cause mortality risk (HR = 1.31; 95% CI, 0.96-1.78). Women with any smoked fish or poultry intake before or after diagnosis had a decreased breast cancer-specific mortality (HR = 0.55; 95% CI, 0.31-0.97).
Those who reported a high grilled, smoked or barbecued meat intake were younger at diagnosis than those who did not (57.6 years vs. 60.9 years), and were more likely to earn $50,000 a year or more (57% vs. 40.4%). They were also more likely to be married (77.2% vs. 60.4%), and to be current drinkers (51.9% vs. 43.2%).
“The results of our study indicate that grilled/barbecued and, particularly, smoked meat consumed prior to and after breast cancer diagnosis may influence survival,” the researchers wrote. “This study, with confirmation by future studies, may help to identify modifiable prognostic indicators for the more than 3 million women who are survivors of breast cancer.” – by Andy Polhamus
Disclosure: The researchers report no relevant financial disclosures.
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